Apricot Pecan Bread

Apricot Pecan Bread

Tags: Quickbreads

  • Prep Time: 10 min
  • Cook Time: 60 min
  • Ready Time: 120 min
  • Yield: 1 loaf

Ingredients

  • 1 1/2 cups dried apricots, coarsely chopped
  • 1 cup water
  • Crisco® Original No-Stick Cooking Spray
  • 2 1/2 cups Pillsbury BEST® All Purpose Flour
  • 3/4 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2/3 cup chopped pecans or walnuts
  • 1 large egg, lightly beaten
  • 1 cup buttermilk
  • 3 tablespoons Crisco® All-Vegetable Shortening, melted
  • OR 3 tablespoons Crisco® Baking Sticks All-Vegetable Shortening, melted

Preparation Directions

  • COMBINE apricots and water in heavy saucepan. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes or until water is absorbed. Cool.
  • HEAT oven to 350ºF. Spray a 9 x 5 x 3-inch loaf pan with no-stick cooking spray.
  • COMBINE flour, sugar, baking powder, salt and baking soda in large bowl. Stir in nuts. Combine apricots, egg, buttermilk and melted shortening in medium bowl. Add to dry ingredients; stir only until dry ingredients are moistened. Pour into prepared pan.
  • BAKE 55 to 60 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes in pan on rack. Remove from pan. Cool completely before slicing.

Nutritional Information Per Serving

Serving Size (1 slice, 1/12 of loaf), Calories 270 (Calories from Fat 80), Total Fat 9g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 20mg, Sodium 440mg, Total Carbohydrate 45g (Dietary Fiber 2g, Sugars 23g), Protein 5g; Percent Daily Value*: Vitamin A 10%, Vitamin C 0%, Calcium 15%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.